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Extended 18 hour active Brisket Hold Experiment Was a Success!
Thanks for the responses. This was really a hypothetical discussion. Because, in the real world, when it comes to brisket, there are a lot of variables going into a smoke. My biggest take away, of pulling a brisket at 190*, is the temperature reached in the after cook is not sufficient to...- smokingnkaty
- Post #14
- Forum: Beef
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Extended 18 hour active Brisket Hold Experiment Was a Success!
I also thought this was an excellent experiment. In fact, it prompted me into measuring the temperatures in my oven’s warming tray. The lowest setting averaged 150*, with a temp range of 154*-145*. Perfect for holding a brisket. I want to throw out a question and see what you guys think...- smokingnkaty
- Post #10
- Forum: Beef
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1st Try at a Smoked Turkey
Beautiful bird Chris. I would think the WSM would be the perfect smoker for this. I do have a couple questions. I noticed the meat probe was in the breast, rather than in the thigh area. Did you also use a thermometer to check other parts for doneness? Also, what was the IT when you pulled...- smokingnkaty
- Post #43
- Forum: Poultry
